Step 1

Add butter, sugar and evaporated milk in heavy bottom good quality saucepan. I use my 6 quart Le Creuset Dutch Oven.

Step 2

Turn heat on high. Start stirring and continually stir while the mixture comes to a rolling boil.

Step 3

Continue stirring constantly for about 5 minutes or until it gets to a "soft ball" stage. Your candy thermometer should read between 234 - 240 degrees. If you don't have a candy thermometer, after 5 minutes drop a small dollop of the sugar mixture into a glass of cold water. If it forms a soft ball "clump" the sugar mixture is hot enough. If the ball doesn't form, cook for another minute or so.

Step 4

Remove from the pan from the heat; stir in the chocolate chips, and marshmallow creme. After a few stirs, add the vanilla. Mix until well blended then add nuts and stir to combine.

Step 5

Pour into a buttered 9 x 13 inch pan.

Step 6

Let the fudge completely cool at room temperature before cutting into squares.